June 2022: 1 of 2
Hello masa-friends,
Oof. I don’t know what to say sometimes, so I go back to making comforting foods.
I’m offering tamales this week. Two very comforting and delicious options. Both made with masa from maíz cacahuazintle. This varietal is very starchy and typically used for pozole. It’s in the “pozolero” family of maíz because it is almost exclusively used in the dish, but can be nixtamalized for tortillas or other applications. I love using it in tamales because the resulting masa is fluffy and light, making tamales that are airy and require less fat to reach a supple texture.
I am offering tamales at the farmers market this week and I will have a limited amount for pickup in Oakland on Thursday 6/30 from 10:30-11:00am. I know, this is an absurdly brief window. But, I get up at 4am on Thursdays and have to get everything packed for the market by 11:30am, and my day ends around 8pm. One day, we won’t be constrained to our shared kitchen space, but until then, for Oakland pickup, Pre-Order here and swing by from 10:30-11am.
Pop-Up / Market Dates
THU 6/30 - San Francisco Foodwise Mission Market 3:00pm-7:00pm Plenty of Tamales, tortillas, and salsas. We will be off the next week.
WED 7/13 - POP-UP Market, OAKLAND. Preorder for pickups at The Alice Collective 272 14th Street Oakland, 5:30-6:30 pm. Pre-Orders will go live on Wednesday 7/6 until Monday 7/11 12:00pm.
THU 7/14 - San Francisco Foodwise Mission Market 3:00pm-7:00pm
Catering / Classes / Private Dinners: August books are open for private dinners, caterings, and private classes. Email me at hola@bolitamasa.com. I will get back to you within 2 days.
For more visual content, you can follow my Instagram @bolitamasa